These falafel burgers don't contain the typical chickpea mixture but instead have a blend of sunflower seeds, almonds, and flaxseeds, with lots of flavor from vegetables and herbs.

Sunflower seeds are a rich source of vitamin E, which acts as an anti-inflammatory and antioxidant. Vitamin E helps protect against free-radical damage and the onset of wrinkles. Allied with beta carotene, this small seed is effective at keeping your skin looking young and fresh.

Falafel With (Dairy-Free) Mint Tzatziki

Serves 4 to 6

Ingredients for Falafels

2 cups sunflower seeds (soaked for 4 to 6 hours)

2 medium carrots, grated

2 celery stalks, chopped

½ cup almonds, soaked (optional)

2½ tablespoons of ground flaxseeds

Juice of 1 lemon

¼ cup parsley

¼ cup cilantro

¼ onion

2½ tablespoons olive oil

1 garlic clove, chopped

2 tablespoons tahini

Ingredients for Mint Tzatziki

1 cup cashews, soaked and drained

½ to ⅔ cup water

½ teaspoon lime rind, grated

juice of 1 lime

½ garlic clove

½ cup chopped mint

1 grated cucumber

2 tablespoons chopped dill

Preparation

1. To make the falafel: Place the sunflower seeds, carrots, and celery in a food processor. Blend until a paste forms. Add remaining falafel ingredients and pulse until the mixture is well-combined but still chunky.

2. Roll into 1-inch-wide balls, and form into hamburger shapes. Place in a dehydrator at 115°F (46ºC) for 4 to 6 hours. The idea is that the burgers are crunchy on the outside but still moist inside. Alternatively, you can dry these in a very low-temperature oven.

3. To make the tzatziki sauce: In a blender place the cashews, water, lime rind, lime juice, garlic, and mint. Blend on high until smooth and creamy. Taste and season with salt accordingly.

4. Transfer the mixture to a bowl. Fold the grated cucumber and chopped dill. To serve, place a falafel burger on a piece of crunchy lettuce with sauce scooped over the top. Enjoy!